Queen Olive, Rosemary and Oregano Sourdough
I decided to try making a savory olive bread using my usual sourdough recipe, and just adding herbs and chopped Queen olives. I would occasionally buy an olive baguette from our nearest supermarket, until they stopped making them. It was a good thing I only bought them occasionally, they were delicious and somewhat addictive. Anyway, having enjoyed getting the hang of basic sourdough bread, I decided this would be the perfect base for an olive bread. Because I have lots of fresh Rosemary growing in the garden, that seemed like an obvious and delicious addition, and who can eat Olives and Rosemary without a little Oregano? Anyway, I mixed it all up yesterday morning, let it triple over about 4 hours, shaped and popped it in the fridge. I re-shaped just before bed, and baked this morning. All I can say is YUM!!! I don't know whether this loaf will make it past today...
Recipe and Method:
1 Cup of high hydration starter directly from fridge
1 Cup of freshly ground whole wheat flour
1.5 Cups of strong White Bread Flour
1 scant tsp salt
Handful of pitted sliced Queen Olives
Handful of finely chopped Rosemary
Pinch of Oregano
1 Tbsp Olive Oil
A few splashes of warm water
I mixed everything up in a bowl with a stiff plastic spatula, then turned it out and kneaded for 10 minutes until smooth and elastic. Placed back in oiled bowl and covered with clingflim, and left in a slightly warmed oven for 4-5 hours. By then it had nearly tripled so I shaped into a boule, placed on parchment paper on a baking tray and put in the fridge. Reshaped at 10pm and put back in the fridge. Took out of the fridge and turned on the oven with roasting pan and stone inside at 8am. Baked in preheated oven under the roasting pan for 20 minutes at 250C, then reduced temperature to 190C, removed roasting pan and baked another 15 minutes. I let it cool on the counter and cut when just barely warm. Yum yum yum! Will try REALLY hard to wait until lunch to eat another slice......